Eggnog Fudge

• 2 c. sugar
• 1 c. eggnog
• 1 Tbsp. light corn syrup
• 2 Tbsp. butter or margarine
• 1 tsp. vanilla
• 1/2 c. chopped walnuts
• 2 Tbsp. semi-sweet chocolate pieces
• 2 tsp. butter or margarine

1. Butter sides of heavy 3-quart saucepan.
2. In prepared pan, combine sugar, eggnog and corn syrup.
3. Cook over medium heat, stirring constantly, until sugar dissolves and mixture comes to a boil.
4. Cook to soft ball stage (238u0b0), stirring only as necessary.
5. Immediately remove from heat and cool to lukewarm (110u0b0) without stirring.
6. Add the 2 tablespoons butter or margarine and the vanilla.
7. Beat vigorously until fudge becomes very thick and starts to lose its gloss.
8. Quickly stir in nuts. Spread in buttered 8 x 4 x 2-inch pan.
9. In glass 1-cup measure, combine chocolate pieces and remaining butter.
10. Set cup in saucepan filled with 1-inch water; heat until melted.
11. Drizzle over top of fudge; score in squares while warm.
12. Cut when cool and firm.
13. Makes 1 pound candy.

sugar, eggnog, light corn syrup, butter, vanilla, walnuts, semisweet chocolate pieces, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=2156 (may not work)